Delectable little cookie cups filled with creamy cream cheese and fruit.
Preheat your oven to 350˚F.
Roll cookie dough into 1-inch balls and place them on a greased muffin pan.
Press dough balls down to form a cup shape into the muffin pan.
Bake for 10-15 minutes.
Whisk together softened cream cheese, sugar, and vanilla in a bowl until smooth.
Fold in whipped topping.
Scoop cheesecake filling into piping bag.
Remove cookie cups from muffin tin and pipe cheesecake filling into each cup.
Serve with chocolate syrup or fresh fruit.